Thursday, November 13, 2014

Honey Whole Wheat Bread - Super Seed Bread

This is my best copycat of Great Harvest Seed Bread. I combined a honey whole-wheat recipe with a seed bread recipe. I normally would tell you my sources but it has been years. My mother asks for this bread instead of birthday cake! We LOVE it!

Honey Whole Wheat Bread –Super Seed Bread
The recipe makes 3 loaves
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
2/3 cup honey (I use honey from my parents beehives, YUM!)
4-5 cups bread flour or all purpose
3 tablespoons butter, melted
1 tablespoon salt
3 cups whole wheat flour

2 tablespoons butter, melted for tops of loaves
or one egg white whisked to brush tops of loaves before they are baked

You can play with the flour ratios. Depending if you want more wheat.

Seed Mixture Ratio

2 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon flax seeds
1 tablespoon millet
1 tablespoon quinoa
1 tablespoon of poppy seeds
1 tablespoon chia seeds

I mix up about a quart Mason jar amount at a time, so I always have it on hand. 
Step 1: In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 2 cups white bread flour or all-purpose and 3 cups whole wheat flour, and stir to combine. Let set for 30 minutes covered with towel, or until big and bubbly.
Mix in flour
Till well combined but not over mixed
Cover and let set for about 30 min
Step 2: After 30 min, mix in 3 tablespoons melted butter, 1/3 cup honey, salt and ¼ to ¾ cup SEEDS (depending on how much you want).
After 30 minutes it should look like this; about doubled in size and bubbly
Add salt, butter, honey and seeds
Stir until combined
Step 3: Stir in 2 cups all-purpose flour (or use kitchenaid).
Stirring by hand might take a bit of time, but great arm workout. Mix till well combined.
Step 4: Flour a flat surface and knead until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 cups of flour.
Place on floured surface and flour on top
Press into dough
Fold in half and press in again
Press and repeat till dough is elastic and easy to handle. You still want it a little sticky to the touch

Step 5: Place in a floured bowl. Cover with a dishtowel. Let rise in a warm place until doubled, about a hour.
After rising you want it to look like this doubled in size.
Step 6: Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, brush tops with egg white mixed with a little water and top with additional seeds. Allow dough to rise until it has topped the pans by one inch.
Grease three loaf pans with shortening
Divide dough in thirds
Mix egg white with 1 tablespoon of water and brush tops of loafs 
Pat additional seeds on top of loafs
Allow to rise for 15-30 min till dough pass tops of pans about and inch (I had different size loaf pans).
Step 7: Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes depending on size, you want it ever golden brown on top; do not over bake. OPTIONAL- Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
Great for toast, sandwich, etc... ENJOY

Additional Options-
I make rolls with this bread as well by greasing a muffin tin, placing small amount of seeds on bottom of each tin and placing a roll size amount of dough on top (still topping with egg whites and seeds as well). Bake for 15-20 minutes.

Shape into loaf rounds if no loaf pans are available.


  1. It is so Wonderful!!! Rachel, you are amazing!!!! Thank-you!!!

  2. Rachel, I love your blog! You have so many great ideas!

  3. OK, I had to tell you that I'm making this right now and it's some of the most beautiful bread I've ever seen!

    1. Happy Baking! So glad that you gave it a try and are enjoying it. Thanks for sharing.

  4. Just made this for the 2nd time. So yummy!